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Ingredients 4 cups whole wheat cereal squares or 2 cups whole wheat cereal squares and 2 cups corn or rice cereal squares 2 cups small pretzel twists or goldfish shaped pretzels 1/2 cup dry roasted peanuts 2 tablespoons creamy peanut butter 1 tablespoon honey 1 tablespoon apple juice or water 2 teaspoon vanilla vegetable oil or buter-flavored nonstick cooking spray 1/2 cup raisins, dried fruit bits or dried cherries

Directions:

Preheat oven to 250 degrees F.  Combine cereal, pretzels, and peanuts in large bowl; set aside.  Combine peanut butter, honey and apple juice in 1 -cup glass measure or small microwabable bowl.  MIcrowave at high 30 seconds or unti lhot.  Stir in vanilla.  Drizzle peanut butter mixture evenly over cereal mixture; toss lightly to evenly coat.  Place mixture in a single layer in an ungreased 15 x 10 inch jelly roll pan; coat ightly with cooking spray.  BAke 8 minutes; stir,  Continue baking fo 9 minutes or until golden brown.  REmove from oven.  Add raisins and mix lightly.  Spread mixture in single layer on  large shhet of foil to cool.  Makes 10 servings

1 serving = 2/3 cup

Nutritional values:

1 serving = 1 nacho

calories 212, calories from fat 25%, total fat 6g, sautrated fat <1g, cholesterol 0mg, carbohydrates  34g, fiber 4g, protein 6g, sodium 433mg

Dietary exchanges: 2 1/2 starch, 1 fat

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